Paleo, Whole 30, 21 Day Sugar Detox, Vegetarian, Pescatarian, Gluten Free, Grain Free, Nightshade Free, Refined Sugar Free, Autoimmune Protocol (see notes), Dairy Free (see notes), Vegan (see notes)
Ingredients
1 package green beans
2 Tbsp grass fed butter or palm shortening to make AIP compliant and vegan
1 Tbsp Dijon mustard (I like Annie's)
1 tsp coriander seed (can use powdered)
¼ tsp sea salt + more to taste
Instructions
Crush coriander in a mortar and pestle until well broken down (if you don't have one crush on a cutting board by rolling a rolling pin or glass over the top).
Melt grass fed butter or ghee in a small bowl. Add crushed coriander, Dijon mustard and sea salt. Mix well.
Place green beans in an baking dish and pour mixture over the top. Toss well to coat.
Bake at 400 degrees for 20-30 min or until just started to brown. Mix a few times during cooking for even coating.
Notes
Use organic whenever possible! Substitute palm shortening for ghee to make Autoimmune Protocol, Dairy Free and Vegan.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/roasted-green-beans-with-dijon-coriander-butter/